Praline-Topped Sweet Potato Cheesecake


Praline-Topped Sweet Potato Cheesecake


3 packages cream cheese (preferably room temp)
1 cup sugar
1 1/2 cups mashed baked sweet potatoes (about 5 small sweet potatoes)
1/2 cup Greek yogurt
1/4 cup cream
2 Tbs lemon or lime juice
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
4 eggs (pref room temp)

1 package cinnamon graham crackers
1/4 cup brown sugar
1/4 cup flour
1/3 cup melted butter

Praline topping:
1/4 cup butter
3/4 cup brown sugar
1/4 cup cream
1 cup pecans


  1. Preheat oven to 350 degrees F.
  2. Crumble the graham crackers. I put them in a bag and mash them with a hammer. Food processors work too I hear. Mix together crushed graham crackers, brown sugar, flour, and melted butter. Press mixture into the bottom of a springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  3. Put sweet potatoes in a baking dish and bake ’em until a knife inserted in center goes through easily (about 1 hour). Cool sweet potatoes till they are cool enough to peel, then mash or blend them into a puree.
  4. Beat cream cheese and sugar in a large separate bowl until smooth. Then add Greek yogurt, cream, sweet potato puree, cinnamon, nutmeg, lemon (or lime) juice, and vanilla. Beat eggs into mixture one at a time. Pour filling into prepped crust.
  5. Bake for 1 hour with water bath placed beneath. (I just fill a pie tin with water)
  6. At 1-hour mark turn off oven, but leave the cake inside with door cracked open for another hour.
  7. To make the praline topping melt the butter and brown sugar together in a saucepan. Stir over low heat until sugar dissolves, then increase heat, and bring it to a boil. Boil for a good couple minutes. When the consistency reaches a soft ball stage remove from heat (you can optionally place pan in cold water even) and mix in cream and pecans. Keep stirring for 30-60 seconds or so then pour the topping over the cheesecake, leaving a bit of border around it.
  8. Cool cheesecake in the refrigerator for a few hours before attainment of bliss.

(Also my own favorite family recipe for cheesecakes)

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